Mar 28, 2024  
2011-2012 Catalog and Student Handbook 
    
2011-2012 Catalog and Student Handbook [ARCHIVED CATALOG]

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CULN 2320 - Culinary II

3 credit(s)

A continuation of Culinary I with emphasis on Amercian regional cuisine. Addresses advanced culinary terminology and principles of menu planning for various types of facilities and service. Students will apply their skill in creating menus. Pre/Corequisite(s): CULN 2310 F, S
1 hour lecture / 4 hours laboratory



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